Description
These light and fluffy Japanese cotton cheesecake cupcakes are a mini version of the classic souffle-style cheesecake, with a delicate texture that melts in your mouth.
Ingredients
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3 tbsp milk
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners.
- In a heatproof bowl over simmering water, melt cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks, then sift in cake flour and cornstarch. Mix until just combined.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Gently fold egg white mixture into cream cheese batter in three additions, being careful not to deflate.
- Divide batter evenly among prepared cupcake liners.
- Place muffin tin in a larger baking pan and add hot water to create a water bath.
- Bake for 25–30 minutes, until tops are lightly golden and set.
- Cool cupcakes in the oven with the door slightly open to prevent collapsing.
- Dust with powdered sugar before serving if desired.
Notes
- Use room-temperature ingredients for best results.
- Do not overmix the batter to keep the texture airy.
- Bake in a water bath to prevent cracks and ensure fluffiness.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese